Soynut Butter Cookies

Preheat oven to 350°F (175°C).

Cream together the soynut butter and vegetable shortening in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the firmly packed light brown sugar, soymilk, vanilla, and egg until well combined and smooth.

In a separate bowl, whisk together the soy flour, all-purpose flour, salt, and baking soda.

Fold the dry ingredients into the wet ingredients until just combined; do not overmix.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Press 3-4 roasted salted soynuts onto the top of each cookie as a topping.

Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still soft.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.